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Chicken & chick pea curry
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Curry pastes make creating quick, easy and flavoursome dishes at home a doddle. No need to call that takeaway!
1 tbsp sunflower oil
1 large onion, thinly sliced
330g essential Waitrose British Chicken Breast Chunks
2 tbsp Bart Veeraswamy Butter Chicken Curry Paste
400g can essential Waitrose Chopped Tomatoes
400g can essential Waitrose Chick Peas, drained and rinsed
250ml Waitrose Cooks' Ingredients Chicken Stock
100g natural yogurt
2 tbsp coriander leaves
200g basmati rice, cooked to serve
1 Heat the oil in a large pan and cook the onion for 5 minutes until golden. Add the chicken and cook for a further 5 minutes.
2 Add the paste, tomatoes, chick peas and stock and simmer for
15 minutes until the chicken is cooked through with no pink meat.
3 Divide the curry between serving bowls, top with a spoonful of yogurt and scatter of coriander leaves. Serve with basmati rice.
Typical values per serving: